Fruit & Veggie Muffin Bites Recipe

Kids love muffins – and now they just got better! Muffin bites are ideal for on-the-go snacking or road trips because they’re less messy than regular muffins. Plus, we’ve packed our muffin bites with fruit, veggies, oats, and whole wheat for a tasty and nutritious snack.

It’s getting to be that time of year when families head outdoors and hit the road. While all this activity is great, it also makes feeding kids a bit of a challenge. Healthy snacks on the go are sometimes hard to figure out.

Here’s one great option for you: fruit and veggie muffin bites! Bag a few up and you’re good to go.

Muffin bites: a great road trip snack

These fruit and veggie muffin bites pack in all the nutrition your family needs without compromising deliciousness. Here’s what we love:

Apple and banana provide lots of natural sweetness, so we’ve cut down on the amount of added sugars these have (only 1/2 cup of honey/maple syrup/sugar in a batch of 50!).

Snuck a veggie in there – zucchini (kind of like banana-apple-zucchini bread).

Lots of fiber for good digestion from the oats, whole wheat, apple, banana, and zucchini.

Also a good source of vitamin C, which is important for growth, immunity, and healing.

Just a bit of fat to help with vitamin absorption (2 tablespoons of coconut oil or butter – both work!).

Plus, who doesn’t love muffins? Most kids love them! Muffins are one of those things I have to be careful not to eat to much of when I make them… so making them bite-sized also helps me with portion control!

Added bonus: they’re the perfect size for my 1 year old!

Healthy muffin bites recipe

Food processor 1: Blend up 1 cup of rolled oats for a few minutes, scraping the sides when needed. You want an almost flour-like consistency, but it won’t be quite that fine. Pour the oat flour into a large mixing bowl.

Note: If you don’t have oats or don’t want to use them, you’re welcome to use more whole wheat flour in its place.

Now add the blended fruit and veggie mixture to the large mixing bowl with the flour. Also add 1/4 cup of melted butter or coconut oil, as well as 1/2 a cup of honey, maple syrup, or sugar. Mix everything together until thoroughly combined.

Spray your mini muffin tin with cooking spray, then fill each muffin spot almost to the top. Bake for 10 minutes and remove right away to a cooling rack. Repeat until batter is gone.

Grab a bag and hit the road! Feel good that your kids will have some healthy, tasty, clean snacks to fuel their fun.

Fruit & Veggie Muffin Bites Recipe

Serves: 50

Serving Size: 2 muffin bites

Nutrition per serving % daily value

Calories: 482%

Fat: 1 g2%

Carb: 7 g2%

Fiber: 0 g0%

Protein: 1 g2%

Sugar: 2 g

Ingredients

1 cup – zucchini

1 cup, quartered or chopped – apple

1 cup – oats, dry

1 medium – banana

2 large – egg

1 teaspoon – vanilla extract

3/4 cup – milk

2 cup – flour, whole wheat

1 teaspoon – baking soda

2 teaspoon – cinnamon

1/2 teaspoon – salt

1/2 cup – sugar

1/4 cup – butter, unsalted

1 – cooking spray

Directions

Preheat oven to 375* F. Roughly dice a zucchini and apple - you need one cup of each.

Blend 1 cup of rolled oats in a food processor or blender until flour-like. Pour into a large bowl and set aside.

In the same food processor (no need to wash), blend 1 cup of apple, 1 cup of zucchini, and one medium (very ripe) banana. If there's room, now add the eggs, vanilla, and milk and blend (any kind of milk will work). Leave the mixture aside for a moment.

Now add the following to the large bowl with the blended oats: whole wheat flour, baking soda, cinnamon, and salt. Stir well.

Add the wet ingredients to the large bowl with the dry ingredients: blended fruit and veggie mixture, sugar (honey or maple syrup also work), and 1/4 cup of melted butter OR coconut oil. Mix well.

Spray a mini muffin tin with cooking spray, then spoon the mixture in. Fill each muffin spot almost to the top.

Bake for 10 minutes, or until a toothpick comes out clean and the sides just begin to brown. Remove onto a cooling rack. Repeat until the batter is gone.

Makes about 50 muffin bites. Once cooled, store in an airtight container for a few days on the counter, or freeze leftovers. **NOTE: if your food processor is too small to handle the whole wet mixture at once, blend just a few ingredients at a time and then just add the milk and eggs to the mix in the large bowl when combining with the dry ingredients.

I haven’t tried as regular sized muffins, so I don’t quite know. The way I’d do it is cook them for 15 and then check periodically until they’re done — I would expect sometime between 20-25 minutes maybe? Let us know if you try it!

Glad you like them! I actually just defrosted a bag — I put it in the fridge overnight. For quicker defrost, you can probably microwave a handful of them for maybe 20 seconds (I’d do 10-15 second increments and check to see when they’re done).

These are amazing! I didn’t have zucchini on hand, so I nearly doubled the apples and added a handful of spinach. The taste was wonderful! On the second batch I added mini chocolate chips. I love that I can give my kiddos muffins that they love that actually have nutrients in them. Keep up the great work! 🙂

has anyone done these sugar free? I make sugar free banana mini muffins for my kids, and don’t add any sugar fake or otherwise but they have 3 bananas and once in a while chocolate chips… is one banana sweet enough? or, maybe someone has tried honey?…thanks

Hi Maria! Thanks for your comment! That is really high! I’ve fixed it. Depending on the size you make your bite, 2 or 3 bites are a serving. The recipe will make more, but you can freeze them for later!